Skip to main content
Epicurious

Chopped Artichokes and Preserved Lemons

This simple and delightful North African salad is easy to make with the frozen artichoke bottoms obtainable from Middle Eastern stores.

Recipe information

  • Yield

    serves 4-6

Ingredients

A 14-ounce packet frozen artichoke bottoms, defrosted
Salt
5 tablespoons extra-virgin olive oil
Pepper
1 or 2 cloves garlic, crushed (optional)
A few sprigs of dill, chopped
1 preserved lemon peel (see page 459), rinsed and chopped

Preparation

  1. Step 1

    Simmer the artichoke bottoms in salted water to cover for about 10 minutes, till just tender. Then drain and chop them coarsely with a sharp knife and mix with the rest of the ingredients.

    Step 2

    Serve cold.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladNorth AfricanAfricanArtichokeVegetableSideDinnerDairy FreeGluten FreeNut FreeVegetarianVegan5 Ingredients or FewerEasyQuickSimmerPassoverSpringCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.